Easy, Creamy Beef and Shells
If you grew up loving Hamburger Helper, you're going to love this quick and easy from-scratch version of cheesy beef and shells.
Serves 4 to 6
Prep30 minutes
Cook40 minutes
A one-pot dinner makes weeknights a breeze, but a one-pot dinner that makes creamy, cheesy, beefy pasta? Well that’s just pure joy. If you grew up loving Hamburger Helper, you’re going to love this quick from-scratch version of cheesy beef and shells.
The whole thing couldn’t be easier. You’ll season and brown ground beef; add pasta shells, savory beef broth, and tangy tomato sauce; and then finish off the whole skillet with a little cream and a lot of cheese.
Give Beef and Shells the One-Pot Pasta Treatment
If you’ve ever made a one-pot pasta, you know that cooking the pasta directly in the sauce is a shortcut to creaminess, because as it cooks the pasta releases starch that thickens the cooking liquid. In this beefy version, we’re upping the creaminess factor by finishing the dish with a bit of cream. You can use half-and-half in a pinch, but we prefer heavy cream — it has more fat and doesn’t curdle in the acidic tomato sauce (expect a slightly grainy sauce with half-and-half).
As for the cheese, sharp white cheddar is our favorite — but Colby Jack and mild cheddar also work well. Whatever you do, don’t skimp!
Easy, Creamy Beef and Shells
If you grew up loving Hamburger Helper, you're going to love this quick and easy from-scratch version of cheesy beef and shells.
Prep time 30 minutes
Cook time 40 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1 tablespoon
olive oil
- 1 pound
lean ground beef
- 1 teaspoon
kosher salt
- 1 teaspoon
garlic powder
- 1 teaspoon
onion power
- 2 cups
beef broth
- 8 ounces
dried pasta shells
- 1 (15-ounce) can
tomato sauce
- 8 ounces
sharp white cheddar cheese, shredded (about 2 cups)
- 1/2 cup
heavy cream or half-and-half
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more.
Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups).
Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and 2 cups shredded sharp white cheddar until the cheese is melted.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.